Kalumpe / karuang is vegetables made of Cassava leaves that are smashed finely. Kalumpe is Dayak Maanyan Language and karuan is the called from Dayak Ngaju Language. In the making process, the Cassava leaves are smashed finely and mixed with small eggplant or pipit eggplant. The seasonings for this cuisine are red onion, garlic, lemongrass and galangal which are refined. It can be added by chilly. Kalumpe will be delicious if it is hot. This cuisine can be served with spicy sambal terasi and salty fish.